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Swordish with shalots
Ingredients:
- 8 slices of sword fish / 70 g each
- flour
- 60 g of oil
- 2 shalots
- 70 g of Modenaceti white Balsamic
- 1 spoon full of sugar
- salt
Directions:
1. Take the skin away from the fish slices and dip them in the flour;
2. Warm the oil and brown the minced shalots, add then the fish slices and brown them over a high fire, then, over a lower fire, cook them for about ten minutes, till they're soft, turn them with a wooden spatula without breaking them;
3. Mix vinegar and sugar and drop them into the casserole, by mixing and turning the fish slices in order to give them the flavour;
4. Salt and simmer for some minutes before serving
